Pulled Pork and Fire Roasted Corn Nachos

Because I ate this while watching the mid-season premiere of one of my favorite shows, I’m going to call this meal “How to Get Away with Nachos.” They’re not just called that because I ate them while watching Viola Davis SLAY as Annalise Keating. They’re also called that because this recipe is your way to eat nachos and not feel so guilty about it.

The main topping was pulled pork that I made by putting a pork tenderloin in the crock pot with nothing more than a jar of salsa verde (found at Trader Joe’s) for 7 hours on low. All the seasoning and tenderizing you need is in that jar of green salsa. And it’s fat free and super low-cal. The other topping was fire roasted corn, also found at Trader Joe’s. The corn is still sweet but has a little smokiness so it goes well with the pork. Basically just pile all the nacho ingredients on top of tortilla chips and bake in the oven til the cheese is melty to the max (only about 5 minutes). Here’s the KICKER: I made my own, healthier tortilla chips. They’re baked instead of fried, and I used reduced carb whole wheat tortillas. It’s ridiculously easy. Just preheat the oven to 350 and brush both sides of a bunch of tortillas with vegetable oil. Pile up the tortillas and cut them into triangles. Spread those triangles in a single layer on a baking sheet and season with salt. Bake til they’re crispy and chip-like for 20 minutes, rotating once. That wasn’t much harder than opening a bag of Tostitos, was it? Here’s the full list of ingredients/toppings:

Baked tortilla chips

Shredded Pork (prepared in crock pot with green salsa)

Fire roasted corn (or grilled corn could work, too)

Scallions

Shredded Cheddar (I found a jalapeno cheddar that was great here)

Reduced fat sour Cream (goes on after the nachos have finished cooking)

P.S. – I know I’m posting this after the Super Bowl, but it’s occurring to me that this would be great to serve at a Super Bowl party. Maybe file this one away for next year…hint hint.